Recipes

Clodagh McKenna’s Fennel-Crusted Pork Chops on Roasted Apples and Spiced Red Cabbage

by Rachael Ray Show Staff 12:58 PM, September 16, 2016

Aired August 2, 2017

Serves 4
Ingredients

4 boneless center-cut pork chops
1 tablespoon fennel seeds
2 teaspoons canola oil
Sea salt and freshly ground black pepper
2 cups red cabbage, shredded 
1 cup cooking apples, peeled, cored and sliced 
1 tablespoon brown sugar
1 ounce butter, melted
1 whole red chili pepper
2-inch piece ginger
 

Preparation

Preheat the oven to 400°F.

Using a mortar and pestle or small food processor, coarsely blend the fennel seeds with the oil. Smear the mix all over the pork chops, making sure that all the meat is covered.

In a large bowl, mix together the red cabbage, apples, brown sugar, melted butter, whole chili and fresh ginger, and season with sea salt and freshly ground black pepper.

Arrange the red cabbage and apples on a baking sheet and place the pork chops on top. Place in the preheated oven for 25 minutes. Discard the whole chili and fresh ginger before serving.

MORE:
Maple Pork Chops with Brown Butter, Apples and Onions
Roasted Pork Chops With Green Beans & Potatoes
Porchetta-Style Pork Chops and Roasted Fennel

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